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carrots green pepper onion tomato soup salad oil sugar vinegar mustard Worcestershire sauce liquid from carrots
Viewed: 36 - Published at: 7 years agoIngredients
- 2 lb. carrots, cut in sticks
- 1 small green pepper, cut in squares
- 1 medium onion, chopped
- 1 can tomato soup
- 1/2 c. salad oil
- 1 c. sugar
- 3/4 c. vinegar
- 1 tsp. prepared mustard
- 1 tsp. Worcestershire sauce
- 1 c. liquid from carrots
Method
- Slice and boil carrots in saltwater until fork tender. Drain and cool. Mix with other vegetables and cover with marinade.